Fall is here, with all the great autumn food! I love eating up all the apples, pumpkins, squash, and maple products that are in abundance this time of year.
I'm a bit of a klutz in the kitchen, however, so when I make something, it has to be quick. It was to be easy. It has to be almost idiot-proof. And now, it has to be clean, too.
A couple years ago, I came across this simple recipe in YOGA magazine. Only 5 ingredients, but oh, so good!
BUTTERNUT SQUASH AND SPINACH
Cut a medium sized butternut squash into cubes. Or buy it already cubed. Whichever.
Arrange the cubed squash on cookie sheet and cover with a liberal amount of olive oil. Season with salt and pepper.
Bake squash at 350 until it is soft and easily to pierce with fork. *note-- it cooks faster and uses less energy in a toaster oven. I used to throw the squash in before jumping in the shower and by the time I was done and dressed, the squash was ready to go!*
Fill a large bowl with a 10 oz package of baby spinach leaves. Pour the squash and olive oil over the spinach.
Squeeze the juice of 1/2 lemon over the spinach and squash.
Sprinkle with slivered almonds.
And done! Ridiculously easy and ridiculously delicious!